Vegan Crepe-Style Pancakes
These crepe-style pancakes make a lovely treat for weekend breakfasts. They are also perfect for Shrove Tuesday, served with a squeeze of lemon juice and a sprinkling of sugar. Coconut sugar is especially good!
Ingredients
Dry ingredients
- 110 g / ¾ cup plain (all purpose) flour
- 70 g / ½ fine wholemeal (whole wheat flour) (we use chapatti flour)
- 1 tsp baking powder
- ¼ tsp salt
Wet ingredients
- 240 ml / 1 cup soya milk see Notes*
- 160 ml / ⅔ cup water
- 1 TBSP organic rapeseed (canola) oil (or other neutral tasting oil), plus extra for frying
- 1 TBSP maple syrup (omit for savoury pancakes)
- 1 tsp vanilla extract (omit for savoury pancakes)
Instructions
- Sift the dry ingredients into a large bowl, preferably one with a pouring spout. Tip any remaining wheat germ from the sieve into the bowl. Make a well in the middle and pour in the wet ingredients. Whisk to combine. Add a little more milk, if needed, to make a thin, pourable batter.
- If possible, use two large non-stick frying pans (skillets) to halve the cooking time. Brush the bottom of the pan with oil and heat on medium high. To check it's hot enough, flick some drops of water into the pan. If the water sizzles, it's ready.
- Pour ⅓ cup of batter into the centre of the pan and swirl to thin out. Leave the pancake to firm up. When the underside is lightly browned (about 1½ minutes), loosen the edges using a slotted turn then flip over. Cook for a further 30 seconds or so, until the second side is browned. Transfer to a warm oven while you cook the remaining pancakes.
- Add your favourite toppings and serve. Any leftover pancakes can be stored in the fridge for up to three days. Gently heat through before serving.
Notes
The batter can be made up to 24 hours in advance and stored in the fridge. It may thicken up over time, so whisk in a splash more milk before cooking.
Soya milk is our preferred milk for these crepe-style pancakes as the batter doesn't require resting time. It also makes robust pancakes that are easy to flip over. For this recipe, I don't recommend substituting the soya milk with other types of non-dairy milk.